Been busy with school, work, and a new baby (12 weeks ago). I will finally be graduating with my MBA in 3 weeks. None of this has slowed down my pizza making!

We were also back up in NJ visiting family. If you are ever in the greater Trenton/Central Jersey area, I HIGHLY suggest you try a pie from Palermo's in Hamilton: http://www.palermoshamilton.com/My Dad has been going there for a little while since they opened the new location. We ordered a few garlic pies and they are freaking dynamite!!! Get the regular pizza though, not the tomato pie... In my opinion, their tomato pie is just chunkier tomatoes, and not really a tomato pie like Delorenzo's with the cheese underneath the sauce... Anyway, give em a try, you won't be sorry!!!

Here are the last 5 pies.All cooked at 550 for 8-10 mins, depending on toppings, on my Fibrament stone, on the bottom rack.

I pretty much use 80% Grande Whole Milk Mozz, and 20% extra sharp chedder (whatever brand).On a 16" pie, I usually end up with around 8-9oz of cheese, depending on other toppings.

As far as "toppings" -- I like to experiment sometimes and use whatever we have laying around or leftover. I have used grilled chicken, ham, artichokes, all sorts of peppers, salami, you name it. Personally, I like my pies plain, but my Wife loves toppings, so I usually go back and forth. My favorite is just fresh garlic, and that's it!